12 July 2011

Food Processor Cinnamon Scrolls

I love cinnamon scrolls, but the $3.80 the bakery charges makes them a very expensive treat, especially when they are so easy to make at home.  If you have a food processor they are even easier to make.  You'll get 16 scrolls for around  $5.40, a much better price than the bakery's.

These scrolls are delicious for morning or afternoon tea, but for a really decadent treat have them for a Saturday or Sunday brunch, warm from the oven, with a steaming cup of tea or coffee and the newspaper. Bliss!

1 cup milk                                                                    
2 eggs 
1/3 cup butter, melted
2 1/2 cups plain flour
2 cups wholemeal plain flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp dry yeast

1 cup brown sugar
2 1/2 tbsp cinnamon
1/3 cup butter, softened

1 1/2 cups icing sugar
2 tbsp butter, softened
1/2 tsp vanilla extract
2 tsp instant coffee
3 tbsp milk

Add the flours, salt and sugar to the bowl of the food processor. Process for a few seconds to combine. Warm 1/4 cup of the milk to lukewarm and add the yeast. Set until this mixture foams, about 5 minutes. Beat the eggs and melted butter into the remaining 3/4 cup of milk and add to the processor with the yeast mixture. Process for 3 minutes, until the dough forms a ball and leaves the sides of the bowl. Turn into an oiled mixing bowl, cover with a damp tea towel and sit in a warm place to rise until doubled in size, about a hour.  Once the dough has risen, turn out onto a lightly floured surface and allow to rest while you prepare the filling.  Mixing the cinnamon and brown sugar together. Roll dough to a rectangle about 40cm x55cm. Spread softened butter over the entire surface of the dough and then sprinkle with the cinnamon and sugar mixture.

Roll the dough up Swiss roll style. Trim off uneven ends (I don't, my boys like the end scrolls). Cut the roll into 16 even pieces with a serrated knife and place on a baking paper lined slice tin. Have the rolls just touching each other, this promotes even rising and cooking. Cover with a damp tea towel and put them in a warm place to rise until they have doubled in size, about 30 minutes.  This time of year (winter) I sit them on top of the clotheshorse over a heater vent, a sunny window will work too.

While the scrolls are rising preheat the oven to 205 degrees Celsius. It is important to pre-heat the oven as the scrolls need to go into a hot oven and start cooking immediately or they will be underdone and doughy in the centre. Once the scrolls have doubled in size, bake until they are golden brown, about 12-15 minutes. 

While the scrolls are baking prepare the glaze.  Beat icing sugar, butter, vanilla extract, coffee and milk with a mixer to a thick pouring consistency. You may need to add more milk if the mixture is too thick.  Remove the scrolls from the oven and spoon any of the filling that has leaked into the pan over the scrolls, then spread with the glaze while still hot. Make sure to get the glaze into all the dips. Let cool 15 minutes before eating if you like them warm.  These scrolls freeze beautifully.


  1. Hi, the method mentions coffee, but it is not listed in the ingredients, how much did you use?


  2. I made these despite not knowing the coffee amount...

    They came out GORGEOUS! I had a little trouble with the first raising, but that was only coz it was a cool morning. Once the scrolls were cut and placed in the tray, off they went. They looked perfect when they went in the oven and came out perfectly baked.

    Your food processor will need to be a good strong one though, mine struggled a little.

    I used about a half teaspoon of ground coffee in the icing.

    These are awesome!!!!!

  3. Sounds very tempting but seems to me like a lot of sugar, would have to be a rare treat in my home. I worked out 2 scrolls would give you over a third of a cup of sugar.

    1. Make them smaller or only eat one - I know I'd never be able to eat two at once :)


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